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(Nola.com)   Shrimp are not moving   (nola.com) divider line
    More: Interesting, United States, Louisiana, Gulf of Mexico, federal economic relief package, Mississippi River, Louisiana shrimpers, Federal government of the United States, federal government  
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1709 clicks; posted to Food » and Business » on 11 Aug 2020 at 11:25 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



28 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-08-11 6:20:50 PM  
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2020-08-11 6:25:03 PM  
Maybe we can let the shrimp recover for a year or so.
 
2020-08-11 6:33:29 PM  
I'm buying my share. How much more shrimp can I eat?

Well, I suppose It could buy more and have it deep-fried, drowned in butter, tempura style ....
 
2020-08-11 9:21:07 PM  

enry: Maybe we can let the shrimp recover for a year or so.


I'm pretty sure they'll still be dead
 
2020-08-11 11:38:04 PM  
I like shrimp but where I live it's not cheap. Sell it cheap to stores and I'll basically eat my weight in shrimp.
 
2020-08-11 11:50:13 PM  
Freeze it, put it on a truck and send it my way
 
2020-08-12 12:07:19 AM  
People can be so shellfish.
 
2020-08-12 12:24:05 AM  
Forrest Gump will not be happy about this.

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2020-08-12 12:50:39 AM  

4seasons85!: I like shrimp but where I live it's not cheap. Sell it cheap to stores and I'll basically eat my weight in shrimp.


Yep. I looked at a bag of shrimp at Kroger the other day, and decided two big steaks looked hella better for the same money.
 
2020-08-12 12:58:07 AM  
INGREDIENTS

1/2 cup Cajun Spice Mix
12 oz dark beer
2 cups heavy cream
1 lb peeled shrimp, medium
1/2 tsp red pepper flakes

CAJUN SPICE MIX

1/2 cup sweet paprika
2 1/2 Tbs cayenne pepper
2 1/2 Tbs garlic powder
1 1/2 Tbs ground black pepper
1 1/2 Tbs ground white pepper
1 Tbs dried thyme
1 Tbs dried oregano
1 Tbs salt

Combine all ingredients and mix well.

PREPARATION

In a heavy saucepan, mix cajun spice mix and beer. Cook over medium heat, stirring constantly with a whisk to make a thick paste. Don't let it burn. Gradually stir in cream to make a smooth sauce. Cook over medium heat, stirring occasionally for 8 to 10 minutes or until sauce becomes thick and turns a rich rusty color. Add shrimp and red pepper flakes. Reduce heat and cook shrimp over low heat for 2-3 minutes or until shrimp are opaque.

Serve with fresh baguette!
 
2020-08-12 1:48:54 AM  
Nice recipe. I'll definitely try it out. Here's my favourite way of doing shrimp lately...

Hawaiian Garlic Shrimp Scampi - Food Wishes
Youtube 9r_EWx06Wdg
 
2020-08-12 2:00:04 AM  
Our local store had frozen two pound bags of 20-25 count shrimp for $10. We bought 6.

/grilled w/ coconut rum rub
 
2020-08-12 2:12:42 AM  
This what happens when you set up a rigid system for selling your product with little to no flexibility to adjust how you operate.     Most of the time it works fine but when something happens to shut down those who buy from you you get stuck with a glut of product.
 
2020-08-12 3:00:11 AM  

Thosw: Our local store had frozen two pound bags of 20-25 count shrimp for $10. We bought 6.


Same here.  I bought 2, that's all that will fit in my freezer.
 
2020-08-12 3:35:36 AM  
What about Skrimp?
 
2020-08-12 4:22:27 AM  
But the catfish are jumping
 
2020-08-12 4:24:08 AM  

brantgoose: Well, I suppose It could buy more and have it deep-fried, drowned in butter, tempura style ....


You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich.

That- that's about it.
 
2020-08-12 8:03:28 AM  
It's all about supply and demand, said Acy Cooper Jr., president of the Louisiana Shrimp Association.

Translation: I'm going to supply the shiat out of you and I demand someone buy all these shrimp no one wants.

Last week, the U.S. Department of Agriculture announced it would purchase up to 20 million pounds from Gulf Coast shrimpers and processors.

There it is.
 
2020-08-12 8:15:57 AM  
This reminds me, I still have 4 or 5 pounds of shrimp in my freezer.  Mmmmmmmmm.  Shrimp.
 
2020-08-12 8:33:17 AM  

NOLAhd: It's all about supply and demand, said Acy Cooper Jr., president of the Louisiana Shrimp Association.

Translation: I'm going to supply the shiat out of you and I demand someone buy all these shrimp no one wants.

Last week, the U.S. Department of Agriculture announced it would purchase up to 20 million pounds from Gulf Coast shrimpers and processors.

There it is.


Then there is also this:

FTA: The federal economic relief package passed in March included $300 million for fisheries, of which nearly $15 million was allocated for Louisiana. But fishers still haven't seen any of that money.

So shrimpers have already been bailed out.
 
2020-08-12 8:42:47 AM  
Shrimpfest at Red Lobster time may be moved up a few months early I think.
 
2020-08-12 9:44:38 AM  
Skrimp and grits. We have them a couple times a week. Ill cook them in a pan so theres some juice to go along with it.
1/2 lb skrimps, shelled, cleaned, and put in a bowl.
Juice of half a lime into the bowl
1 clove garlic smooshed into the bowl
A little salt, pepper, and olive oil into the bowl, mix it up and set aside.

1/2 cup instant grits
2 cups water
1/2 cup fine diced white onion
A little shredded cheddar to go on top
1 tbsp butter

Melt the butter in a saucepan, add onion and saute a couple minutes
Add grits and water, stir frequently on low heat til thickened, put in the bowl youre eating from, add the cheese on top, set aside to thicken.
In another pan, cook the skrimps in a little butter or olive oil

Add to the bowl and eatum up. It takes less time to do all this than it took me to type this into my tablet...good eating doesnt have to cost a lot.
 
2020-08-12 10:42:34 AM  
Just like farmers, pay them not to shrimp. Let this be a recovery year for the fishery
 
2020-08-12 10:46:24 AM  

grimlock1972: This what happens when you set up a rigid system for selling your product with little to no flexibility to adjust how you operate.     Most of the time it works fine but when something happens to shut down those who buy from you you get stuck with a glut of product.


And the people who supply that product whine that someone is 'destroying their livelihood'. As they fish populations into extinction ad whine about their price levels the whole way.
 
2020-08-12 10:51:50 AM  
Gulf shrimp don't taste right. They have a strange after taste that I can spot unless they are seasoned so heavily that they don't even taste like shrimp anymore, so why bother?
Exxon flavoring? *shrug*

Gulf shrimp haven't moved when I'm around for over a decade...
 
2020-08-12 12:09:45 PM  

Dybbuk Schmybbuk: What about Skrimp?


Grrrrrl. I'm hungry. I need some.
 
2020-08-12 5:05:47 PM  
Solution:  the McPo'boy.
 
2020-08-12 8:58:10 PM  
Shrimp prices here are about the same as before.  Send the to the middle of the country and I will buy a lot.
 
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